NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.5 cup canned chickpeas

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup broccoli florets

1 cup kale

0.13 cup cooked quinoa

3 tbsp nutritional yeast

0.25 tbsp tahini

1 tbsp lemon juice

1 tbsp tamari

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  In a bowl, toss the tofu cubes and chickpeas with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the tofu and chickpeas on the baking sheet and roast for 15 minutes.

• 5

  Add the broccoli florets to the baking sheet and roast for an additional 10-12 minutes until everything is golden.

• 6

  While roasting, place the chopped kale in a bowl and massage with a small amount of lemon juice until tender.

• 7

  In a small jar, whisk together the tahini, tamari, nutritional yeast, and remaining lemon juice until a smooth dressing forms.

• 8

  Assemble the bowls by layering the cooked quinoa, massaged kale, and roasted tofu-veggie mix, then drizzle with the creamy dressing.